If you’re looking for a new culinary experiment to try out this spring, the dandelion (from the French “dent de lion,” or lion’s tooth) might just be for you.
Especially if you’re trying to find ways to integrate gelatin into your (kids’) diet, or are just looking for an excuse to shop for free in a sunny meadow instead of a store!
- 2-4 cups lion’s teeth (yellow flower petals only)
- 2-3 cups of water
- 2 tbsp gelatin
- Raw honey or other sweetener
- Immerse your lion’s teeth in a few cups of water in a saucepan.
- Bring to a boil, remove saucepan from heat, cover and let steep for 2 to 6 hours.
- Strain out the flowers and fill your saucepan with 2 cups of your lion tooth tea.
- Melt (bloom) gelatin in the tea; stir it a bit. In good light, this step adds a bit of magic to the experiment.
- Simmer on medium heat for 10 minutes.
- Leave it to cool for a few minutes.
- Add sweetener (honey, sugar…) according to taste.
- Place into fun molds (ice cube tray, small lollipops for unmeltable ice, bon bon molds, glass jars).
- Refrigerate for 4 to 6 hours, or place in freezer so the jello comes out of the mold better.
In Chinese medicine, the lion’s tooth, or Pu Gong Ying, is used to influence the liver and stomach meridians. It can alleviate allergies and dermatitis, or inflammation of the skin, as well as psoriasis, eczema, and diaper rash.
P.S. Step 1 is you and your crowd gathering flowers in that meadow, of course!